Superbowl Update: We Dip, We Eat and Everybody Wins

Ok sports fans, it’s the end of the first quarter, the bases are loaded, one more goal and it’s a hat trick and the quarterback takes the snap. He runs down the court, the clock is ticking, ticking, ticking 5,4,3, 2…………he shoots, he scores and………………he was fouled!!! In my dyslexic world of sport this is how I see this Super Bowl being played.

Yes, surprising to most who know me, I’m a sports fan, sort of. It’s time for the annual Super bowl, you know that the annual game of who out lasted whom in the different football leagues (do they still have leagues don’t they?) or as it is less commonly known, the high holy day of chips and dips.

In keeping with the sports metaphors, dare I say puns, I feel are in keeping with the day, it’s a pretty much the same set up every year (only the players (re: guests) and game plan (recipes) change. Appetizers until half time and then sandwiches. Victory desserts after the game. This game plan gives everyone the ability to be “on the field” eating all day long and yet not feel as if they were not going to be benched for a foul like double dipping your chip or failing to stop passage of the “special” punch to an underage illegal receiver.

The following recipes are all winners no matter which team you’re rooting for to bring home the Turner Cup. It is the Turner Cup isn’t it?

HOT ARTICHOKE DIP

1 can (14 ounce) artichoke hearts, drained

1 cup mayonnaise

1 cup freshly grated parmesan cheese

2 teaspoon minced garlic (or to taste), minced

1 tablespoon fresh lemon juice

1/2 teaspoonTabascosauce or other red pepper sauce (optional)

Preheat oven to 350. Coarsely chop the artichoke hearts, and combine with all other ingredients. Stir to mix well. Spoon mixture into a 9-inch pie plate.

Bake in preheated oven for about 20 minutes, until lightly browned. Serve with assorted crackers, bread, or other dippers. Makes about 12 servings.

HOT CRAB DIP

6 tablespoons mayonnaise

3 tablespoons Creole mustard

1 tablespoon horseradish cream

2 teaspoons Old Bay Seasoning

1/4 cup minced celery

1/4 cup minced onion

Tabascosauce, to taste

1 pound fresh crabmeat

1 cup coarsely crumbled cornbread (I use store bought)

Heat the oven to 400 and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream,OldBay, celery, and onion in a small bowl and mix until well combined. Season with salt andTabascosauce, add crab, and mix until well incorporated. Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks. Serves 8 to 10.

Submitted by Bettie Aldich-WagnerOak ParkIL

BROWN SUGAR DIP

1 3/4 cups firmly packed brown sugar
1 cup butter
1 cup whipping cream
1 cup pecans, toasted
3 pounds pears, cored and sliced
3 pounds apples, cored and sliced

Combine first 4 ingredients in a heavy saucepan; cook over medium heat until butter melts, stirring occasionally. Reduce heat and simmer 12 to 15 minutes, stirring occasionally. Serve with pear and apple slices. Serves 12 to 14.

HOT PIZZA DIP

8 ounces cream cheese, softened
1 teaspoon Italian seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded Parmesan cheese
1 (8 ounce) can pizza sauce
2 tablespoons chopped green bell pepper
2 tablespoons sliced green onion

Heat oven to 350. In a bowl, combine cream cheese and Italian seasoning; mix well. Spread mixture in the bottom of a medium-size casserole dish. Combine mozzarella and Parmesan cheeses. Sprinkle half of the cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. Bake for 15 to 18 minutes or until bubbly. Serves 12. Can be heated in the microwave.

HOT BRIE DIP

2 tablespoons butter
1 medium onion, chopped fine
2 teaspoons garlic, minced
8 ounces Brie cheese, trimmed and cut into pieces
8 ounces cream cheese
3/4 cup sour cream
2 tablespoons lemon juice
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce salt and pepper to taste
1 (8 ounce) round bread loaf

Heat oven to 400. Saute onion and garlic in butter until golden. Set aside. Put Brie and cream cheese in a bowl and microwave until soft. Mix in onion and garlic, sour cream, lemon juice, brown sugar and Worcestershire sauce; season to taste with salt and pepper. Hollow out the middle of the loaf and fill with mixture. Wrap in foil and bake in oven until bubbly, approximately 20 to 30 minutes. Dust with paprika if desired. Serve hot with bread pieces or crackers. Makes 2 cups.

 

HOT RUBIN DIP
4 tablespoons butter or margarine
1 large onion, finely diced
1/2 pound corned beef, sliced and shredded
1 (8 ounce) package cream cheese
1 1/2 cups sauerkraut, drained and chopped fine
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1/2 cup ketchup
1/2 cup mayonnaise
2 cups grated Swiss cheese

Melt butter or margarine in a 4-quart sauce pot. Add diced onion and cook until golden brown. Add corned beef and cook for 3 minutes, stirring often over medium heat. Drain excess fat. Add cream cheese in chunks, stirring after each addition. Add sauerkraut and pickle relish. Add ketchup, mayonnaise and Swiss cheese. Stir until well blended and melted. Serve in fondue pot or chafing dish with toasted mini rye triangles. Serves 6 to 8.

From an old SUNSET Magazine in my files.

SPINACH BACON DIP

1/2 cup pecans
1 pound fresh spinach, stemmed, 8 oz. frozen, thawed and drained
8 slices bacon
1 cup (8 ounces) sour cream
3 ounces cream cheese, softened to room temperature
1/3 cup mayonnaise
1 tablespoon minced pickled jalapenos
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste

Heat the oven to 300. Spread the pecans in a cake pan and toast them until lightly browned, 10 to 12 minutes. Cool, and then coarsely chop the nuts. Set aside.

Wash the spinach well. Drain the spinach and immediately transfer the damp leaves to a large pot set over high heat. Cover and cook until the leaves are just wilted, 3 to 4 minutes. Strain and let stand until cool. Squeeze the spinach and dry on paper towels. Chop very fine and set aside. In a saute pan, fry the bacon over until crisp, about 12 to 15 minutes. Drain on paper towels, then cut each slice crosswise into half-inch pieces. Set aside.

In a mixing bowl, combine the sour cream, cream cheese and mayonnaise, and mix with a wooden spoon until smooth. Add the spinach and jalapenos and mix well. Stir in the pecans and bacon. Add the Worcestershire sauce and salt and mix well. Taste and adjust the seasoning. Cover and refrigerate the dip for at least 1 hour. Bring it to room temperature before serving. Serves 12.

BUFFALO CHICKEN WING DIP

1 can chicken (large size)
1 8 oz. package cream cheese
1/2 cup blue cheese dressing
1/4 cup cayenne pepper sauce
1 cup shredded Monterrey Jack cheese
celery sticks, crackers or corn chips

Preheat oven to 350. Melt cream cheese over low heat. Once creamy, add blue cheese dressing, hot sauce, and chicken. Remove from heat, fold in 1/2 cup of shredded cheese. Pour into square 8×8 oven-safe dish. Top with remaining cheese. Bake until cheese is melted and bubbly. Serve with celery sticks, crackers or corn chips.

Submitted by Carlos RaminezNY,NY

NAUGHTY NACHO CHEESE DIP

1/2 cup beer

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1 16-ounce can refried beans

1/2 cup purchased chunky hot salsa

2 cups shredded sharp Cheddar cheese

1/4 cup chopped fresh cilantro

Tortilla chips

In a saucepan combine the beer, cumin, dried oregano and garlic powder. Bring to simmer. Add beans and salsa; stir until heated through. Add cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips. Makes about 4 cups

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Latke VS Doughnut

Quick Hanukkah quiz: Which came first, the latke (potato pancake) or the sufganyot (doughnut)?

Well, if you guessed the latke, you’d be wrong. Even though Jews have been celebrating Chanukah for more than 2,000 years, the potato latkes didn’t get “invented” until around the 15th century because potatoes did not become a staple in Europe and Russia until the New World was discovered and the potato was introduced to the menu our great great great great great bubbies and zadies.

The sufganyot or doughnuts, however, can be traced back to a fried honey ball called “loukomathes” that our ancestors made in ancient inGreece.

Being of Ashkenazi decent I always made latkes at least 3 or 4 nights of Hanukkah.  For the best results I always use russets or Yukon Gold potatoes. They are high in starch, and the starch is necessary to help the latke mixture stick together and form pancakes that don’t fall apart. Most people choose to peel the potatoes but . leaving the skin on will add color and texture to your pancakes. Be sure to scrub the potatoes thoroughly with a vegetable brush if you leave the skin on. If you do peel them keep them under water between peeling and shredding to prevent them from oxidizing. (Oxidation is what’s happening when potatoes start turning those lovely shades of pink brown and gray.) Latkes are traditionally made with a potatoes and onions, but there’s no halicha that says you have to make them the same every time. You can use shredded sweet potatoes, apples, carrots, garlic, parsnips or zucchini in most latke recipe. Just be sure that the majority of the mixture still consists of potatoes; these other vegetables do not contain enough starch to make the mixture stick together.
Having the onions and any other veggies trimmed and peeled and measured before you start shredding if really helpful. If you have a food processor with a shredder attachment, this will make putting everything together go faster, but a good old-fashioned hand-held grater will work just as well. If you want lacy latkes with rough, crispy edges, shred those potatoes coarsely. If you prefer denser latkes with smooth edges, use the fine side of the grater.

One of the most important parts of the latke-making process is squeezing out the potatoes. Wet, juicy potatoes make for soggy, greasy latkes that fall apart in the pan because wet items will not brown well in oil. The potatoes need to be dry and the oil needs to be good and hot, so that the exterior of the latke will quickly crisp up prevent to much grease from being absorbed. To squeeze out the potato mixture, place it in a towel and squeeze. Empty the contents of the towel into a mixing bowl and mix in the remaining ingredients

Pour the oil into a skillet until it’s 1/4 to 1/2 inch deep. When the oil is about 350 it’s ready.  If you don’t have a deep-fat thermometer, you can test the temperature of the oil by dropping a small amount of latke mixture into the pan. If it turns golden brown within one minute, the oil is ready. Form the latkes by carefully placing spoonfuls of the mixture into the hot oil, then flattening the mounds with a spatula. Fry until they are browned on the bottom, then flip them with a spatula and brown the other side. Drain the latkes on paper towels and serve them immediately, if possible. If you aren’t able to serve them right away, keep them in the oven at 200 on a pan or platter. To keep them nice and crispy, don’t stack them up, and don’t cover them.

 

Latke Cooking Tips

Any latke can be made low-fat just by changing how you cook it. For a lower fat version, just fry for a minute or two on each side to get the outside crispy then bake latkes for about 10 minutes at 400-450. then turn the latke over and bake it for another 5 minutes on the other side.

APPLE AND POTATO LATKES (pareve)

 

1 lb russet potatoes, peeled
1 apple, peeled and cored
1 large egg
1/4 cup flour
salt
ground pepper
canola oil
powdered sugar

 

Grate the potatoes and apples together in food processor. Put the shredded mixture into a colander and squeeze out liquid. Place the mixture in a bowl and add the egg and flour, and salt and pepper to taste. Mix well. In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter into pan (approx 2 to 3 tablespoons per latke), being careful not to crowd the latkes. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven all pancakes are fried. Drain on paper towels. Sprinkle with powdered sugar if desired just before serving. Makes 10 pancakes.

 

SPINACH AND ZUCCHINI LATKES (pareve)

 

2 lb fresh spinach, stemmed rinsed and chopped
1 lb zucchini peeled
1 lb russet potatoes peeled
1 onion
2 large eggs
1/2 cup flour
1 teaspoon ground cumin
1 teaspoon dried ground coriander
pepper
salt
oil

 

Grate the potatoes, zucchini and onion in food processor. Squeeze out as much liquid as possible. Place the grated potato in a bowl and add the spinach, egg, flour, cumin, coriander, salt and pepper to taste. Mix well. In large non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter (approx 2 to 3 tablespoons per latke) at a time into pan, being careful not to crowd the latkes. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven all pancakes are fried. Drain on paper towels. Makes around 24 pancakes.

 

GARDEN VEGETABLE LATKES (pareve)
Carrots, parsnips, green onions and dill make all  the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

 

8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces
1/4 cup all purpose flour
1/4 cup chopped fresh dill
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten to blend

10 tablespoons (about) oil

 

Preheat oven to 325. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.  Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12

 

MASHED POTATO PANCAKES (dairy)
Your search for hard-to-find good recipe for  mashed potato latkes  is now over. These are good old homemade ones that are slightly sweet, and very very moist.

 

2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes – peeled, boiled and mashed
1 onion, chopped

2 eggs
1 cup milk
1/4 cup light corn syrup
1 teaspoon ground nutmeg
1/4 cup oil
In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Brush the griddle with oil and spoon potato mixture onto griddle in 12 equal portions. Fry  until brown on both sides brushing the griddle with more oil as necessary. Serve hot. Serves 6.This recipe can be doubled or tripled

 

Cool as a Cucumber

           We’ve all done enough of that these past few weeks. This is when I say, bring out the cucumbers and start chopping. They’re tasty, low in calorie and can be diced and sliced and thrown into a salad, sandwich or even used as a main course.
           There are three main types of cucumber, slicing, pickling and English. Slicing cucumbers are the most popular and have a dark green skin. Most slicing cucumbers are waxed to extend their shelf life. I always recommend washing the skin to remove the wax. The pickling cucumber (sometimes called a gherkin) is small and crisp and has a bumpy skin. The English cucumber is long, narrow and almost always seedless. English cucumbers are wrapped in cellophane to extend shelf life. Cucumbers should be refrigerated and you shouldn’t wash them until you’re ready to use them.
         There are two really good techniques for making cucumbers “decorative”. The fist is to scrape the length of the cucumber with the tines of a fork before you slice it. The second is to use a zester the same way. The zester (a tool used for removing the colored part of fruit rind) makes a deeper groove in the cucumber. You can also use a melon baller to remove the seeds before slicing. Just cut the cucumber in half, start at one end and scoop away.

The recipes below are a mixture of easy appetizers, salads and main course. Some include herbs and spices. Whenever possible I suggest you use fresh. Fresh herbs enhance the taste of cucumbers and makes the flavors pop.

GREEK SALAD (dairy)

1 small to medium red onion or sweet onion
2/3 cup plus 2 tablespoons good red wine vinegar
3 to 4 large Kirby cucumbers or 2 medium regular cucumbers
1 large, ripe tomato
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
3 ounces feta cheese, crumbled or cut into small cubes
8 kalamata olives, pitted and quartered, lengthwise

Cut the onion into very thin rings. If using a regular (not sweet) onion, put it in a shallow bowl with 2/3 cup vinegar and marinate 1/2 hour, tossing a few times. Meanwhile, trim cucumbers, halve lengthwise and cut into half moon shapes, about 3/8-inch thick. Put into a mixing bowl. Core tomato, halve, then cut into wedges. Halve wedges and add to the cucumber. Drain and add the onions. Put olive oil, oregano, salt, pepper and remaining vinegar in a small mixing bowl or large cup. Mix and add to vegetables. Toss well and let sit, covered, 30 minutes to 1 hour at room temperature.  Add feta and olives. Toss. Check for seasoning. Serves 6.

CUCUMBER SOUP (dairy)

4 green onions, trimmed
2 medium cucumbers, peeled, seeded and coarsely chopped
2 cups buttermilk
3 tablespoons fresh dill, minced
Salt and white pepper to taste
3 tablespoons fried onions (I like Durkees)

Detach the green part of the green onions and mince about 3 tablespoons. Set aside. Put white part of the green onions and cucumbers in a food processor or blender and puree. Add the buttermilk, dill and salt and pepper.Blend until smooth. Refrigerate at least an hour. Check seasoning and adjust if necessary. Sprinkle the green onion tops and fried onions on top. Serves 4.

ASIAN CUCUMBER SALAD (pareve)

4 large cucumbers; cut in slices
5 green onions white part only, sliced thinly
1 tablespoon rice wine vinegar
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1/2 cup chopped coriander leaves (you can substitute flat leaf parsley)
1/2 cup crushed roasted peanuts (I like to use honey roasted)

Put the sliced cucumbers into a bowl with the shallots and sprinkle over the vinegar. Add the sweet chili sauce and soy sauce and toss the salad. Just before serving add the coriander leaves and peanuts and toss again. Serve at once. Serves 4. This recipe can be doubled or tripled.

CHEESEAND CUCUMBER SLICES (dairy)

1 large cucumber
1/2 oz. Swiss or Gruyere cheese, shredded
1 tablespoon chopped green onion
1 tablespoon chopped fresh dill or 1/4 tsp. dill weed
1 tablespoon whipped cream cheese
Dash each salt and white pepper

Cut off ends of cucumber. Using tines of a fork, score peel of cucumber. Cut cucumber in half crosswise and using a melon baller or small spoon, remove and discard seeds from both halves; set aside. In small mixing bowl thoroughly combine remaining ingredients. Spoon half of the cheese mixture into cored section of each cucumber half. Wrap each half in plastic wrap and refrigerate until chilled, about 1 hour. To serve, remove plastic wrap and carefully slice each cucumber half into 6 equal slices. Makes 2 servings, 6 slices each.

CUCUMBER DILL SAUCE(dairy/fish)

Wonderful with fish or as a vegetable dip

2 cups sour cream or pareve substitute
2 med. size cucumbers, peeled, halved lengthwise, seeded and chopped fine
1/3 cup finely chopped fresh dill OR 2 tablespoons dried dill weed
1/3 cup finely chopped green onions
2 tablespoons milk or non dairy substitute
1/2 teaspoon salt
For garnish: 1 jar (2 oz.) red lumpfish caviar, dill sprig

Mix all ingredients in a medium size bowl. Cover and refrigerate. To serve, spoon caviar around edges of sauce; place dill sprig in middle. Makes 3 1/2 cups. 

 
CUCUMBER ORANGE AND POMEGRANET SALAD (pareve)
2 hothouse cucumbers, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
2 large naval oranges, zest and pith removed, halved and thinly sliced
8 ounces young spinach leaves
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup toasted pine nuts

In a large bowl combine the cucumbers, fennel, onion, oranges and spinach in large shallow bowl. Whisk together vinegar, orange juice, honey and olive oil. Toss with salad. Sprinkle with pomegranate seeds and pine nuts.  Serves 8

SWEET AND SOUR CUCUMBER SALAD (pareve)

3 cups peeled, seeded and thinly sliced cucumbers
11/2 cups thinly sliced sweet onions
1/2 cup grated carrot
1/2 cup white vinegar
1/4 cup sugar

1 tablespoon sesame oil
1 tablespoon dried dill weed

2 teaspoons black sesame seeds
1/2 teaspoon salt
1/4 teaspoon pepper

In a medium bowl toss together cucumbers, onions and carrot; set aside. In a liquid measuring cup combine oil,vinegar, sugar, dill 2 tablespoons water, salt and black pepper. Pour over cucumber mixture; toss to coat. Sprinkle the sesame seeds over the top serve immediately. If you want to make this ahead of time cover and refrigerate and don’t sprinkle the sesame seeds over the top until ready to serve. Serves 6.

MINI CUCUMBER SANDWICHES (dairy/fish)

1 medium cucumber
1/2 cup cider vinegar
1 cup water
8 oz. pkg. cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
dash Worcestershire sauce
1 loaf sliced whole grain bread
 paprika

Score cucumber lengthwise with fork (for looks) and slice thin. In medium bowl, combine vinegar and water, add cucumber slices; let stand at room temp. at least 30 min. Drain WELL. Meanwhile, combine cream cheese, mayo, garlic powder, onion salt and Worcestershire. Cut bread slices into rounds (or any shape you want, with a cookie cutter) and spread with cream cheese mixture. Top each with a slice of cucumber. Shortly before serving top with olive slice or paprika, or both. You can also add a little dab of cream cheese/mayo and top with a baby shrimp.

Makes about 48 round tea sandwiches.

To make these the night before, cover with SLIGHTLY damp paper towels, then cover the whole plate with foil. Keep in fridge and they’ll be just great.

APPLECUCUMBER AND WALNUT SALAD (dairy)

For the dressing:
1/4 cup plain yogurt or sour cream
1/2 cup olive oil
2 tablespoons fresh lemon juice (about ½ large lemon)
2 tablespoons honey

1/2 cup chopped cucumber (well drained)
1 tablespoon ground coriander
1/4 cup roughly chopped fresh mint or parsley
Salt and freshly cracked black pepper to taste

For the salad:
1 head red leaf of bib lettuce, trimmed, washed, and dried
1 cucumber, peeled if you want, diced large
1 Granny Smith or other tart apple, cored and diced large
1/3 cup dark raisins
2/3 cup toasted walnut pieces
1/2 cup pomegranate seeds (optional)

In a small bowl, whisk together the yogurt and olive oil. Add lemon juice, honey, cucumber, coriander, min and salt and pepper and whisk to combine. Cover and refrigerate for at least 1/2 hour.

In a large bowl, combine the lettuce, cucumber, apple, and raisins. Stir in 2/3’s of the dressing well, add just enough to moisten the ingredients, and toss to coat.

Place on a serving platter or individual plates, sprinkle with the walnuts and the pomegranate seeds if you have them, and serve.

TOMATO CUCUMBER SALAD (pareve)

2 cucumbers, sliced thin

sea or kosher salt for sprinkling
6 tomatoes, seeded and chopped
4 green onions, sliced
3 to 4 radishes, finely diced
1 red bell pepper, seeded, deribbed, and finely diced
1/3 cup minced parsley
1 teaspoon lemon zest

1 tablespoon fresh lemon juice
2 tablespoons olive oil
Freshly ground black pepper to taste
Kalamata, black or nicoise olives for garnish

In a serving bowl, combine the cucumber, tomatoes, onions, parsley, lemon zest, olive oil, lemon juice. Toss to combine. Season with salt and pepper and toss again. Garnish with olives and serve. Serves 6 to 8.

CUCUMBER MUSTARD AND DILL SAUCE(dairy)

Great with fish or with vegetables

1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill, or 1 tsp dried dill
1 tablespoon finely chopped fresh parsley
1/2 cup peeled, coarsely chopped cucumber
1/2 teaspoon salt
Pinch of finely ground white pepper

Combine all ingredients in a medium bowl and stir until well blended. Taste for seasoning. Refrigerate until ready to serve.Serve cold. May be kept up to 2 days in refrigerator.

ROASTED PEPPERS AND CUCUMBER SALAD (pareve)

1 large green bell pepper
3 6-to 8-ounce tomatoes, halved, seeded, cut into 1/2-inch cubes
1 large English cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice

Char pepper over gas flame or in broiler until blackened.Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Serves 6.

Modified recipe from epicurious.com

CUCUMBER AND PINEAPPLESALAD (pareve)

2 teaspoons minced garlic
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons olive oil
1 (2-inch-long) fresh serrano or jalapeno chili, minced, including seeds
1/4 to 1/2 teaspoon soy sauce
1 seedless cucumber, halved lengthwise, then thinly sliced crosswise
2 cups fresh pineapple, cored, peeled,  and cut into 2 inch pieces
1/2 cup coarsely chopped fresh cilantro or parsley
1/4 cup coarsely chopped fresh mint
2 to 3 medium tomatoes cut into 1/2-inch-thick wedges

In a large salad bowl whisk together lime juice and sugar until sugar is dissolved, then whisk in the oil, garlic, chili, and soy sauce (to taste). Add the cucumber, pineapple cilantro mint and tomato. Toss to coat and then season with salt. Let set in the refrigerator for at least 1/2 hour for the flavors to blend. Serves 6 to 8.

GARLIC CUCUMBER CHICKEN (meat)
1lb boneless chicken breasts, skinned
1lb cucumber
2 teaspoons salt
1 tablespoons oil
1 1/2 tablespoons minced garlic

2 green onions sliced
1 tablespoons soy sauce
1 tablespoons rice wine vinegar or white wine
2 teaspoons chili powder
2 teaspoons sesame oil

Cut the chicken into 1 inch cubes and set aside.  Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 1 inch cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Heat a wok or large frying pan until very hot.  Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds.  Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes.
 Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Serves 4. This recipe can be doubled or tripled.

SUPER EASY GOURMET CUCUMBER CHICKEN SALAD (meat)

1 lb. cooked chicken, diced (leftovers are great for this)
1 cup seedless red or green grapes, halved
2/3 cup chopped pecans
1/2 cup chopped celery

1/2 cup diced cucumbers
1 (11 ounce) can mandarin oranges, drained
3/4 mayonnaise or salad dressing

In a salad bowl combine the chicken, grapes, pecans, celery, cucumber, oranges and salad dressing. Toss to coat and serve. Makes 6 servings

 

Super Superbowl Dips

check out my article on Dips for the Superbowl in the Journal Gazette

http://journalgazette.com/article/20110123/FEAT0103/301239977/1001/FOOD